A fantastic mix of flavors, smoky chipotles, sun sweetened sun-dried tomatoes, and a mix of the The SalsaKing’s secret recipe of herbs and spices make this newest creation from the SalsaKing a taste sensation that is unlike any other dip made anywhere. We have the perfect dip mix here, try some today and make it for your next party, or just for snackin’ on Sundays in front of the tube. A medium hot heat level that has a mild burn that lingers a bit and lets you know you are still alive and have a great life. A truly spectacular dip. My favorite thing to do with this stuff is to mix in a jar of olive oil, then when I bake fresh bread we rip off hunks and dip into the oil. I have also taken a can of garbonzo beans, drained and rinsed, stuck in a blender with a packet of this dip, whizzed until smooth using some beer or water to make creamy. A fantastic Hummus style dip but without the fat of normal hummus.
Okay, so it isn’t really southwestern. Who cares, we love it! Try this stuff mixed into sour cream as directed on the package, but use it to top baked potatoes, or as a dip for French fries. Mix one half package into a basic white sauce for a spectacular Cajun sauce that will spice up any meal. The Salsa King love to take that Cajun white sauce and use as a topping for Eggs Benedict. Or for an extra special Cajun Benedict, place a poached egg on top of a crab cake and cover with the Cajun white sauce.
This is one of our most popular dips, and with good reason. It has a rich mesquite smoky onion flavor, with just the right amount of mild and zesty spices from the Salsa King’s private stash. This dip is a hit at all parties, tailgate parties, get togethers, and office or church pot lucks. This stuff is amazing!
This is a little something that will change the way you think about the native Sonoran Desert’s Anasazi People forever. This stuff is made with the flavors of the High Sonoran Desert, chili piquins, rosemary, garlic, and juniper berries. The natives knew what they were doing when they mixed stuff like this up and used it to flavor their simple meals. It adds pizazz to the ordinary. Try it as a dip, and then try it mixed with a bit of olive oil and rubbed over any wild game before grilling.
This dip has 7 chilies and 11 spices and a great burn with a whole lot of habanero and cayenne with a 160K Unit heat level added. We’re pleased to offer this great flavored dip with a slow burn that will catch you off guard with the intensity and depth of the heat. Try this mixed with sour cream for a dip, or mix into a big 28 oz can of refried beans, add about a cup of good beer or stout and cover with cheese. Microwave on medium until bubbly and you now have a fabulous and spicy bean dip! You can also use it to sprinkle over a roast. Slow cook it for 6 to 8 hours, shred the meat and use it to make an incredible spicy burrito filling.